Milk and fermented dairy products are important in Norway, but are highly vulnerable to bacterial spoilage. In her PhD, Veronica Moscone studied how microbial growth during processing and storage affects the quality and shelf life of milk and fermented dairy products.
Below, she answers four questions about her research:
Why is this research important?
Food waste is a growing problem worldwide. Dairy products contribute to this issue due to their sensitivity to microbial spoilage. In Norway, where milk and fermented dairy products have considerable cultural and economic importance, microbial growth during processing and storage strongly influences product quality and shelf life. Psychrotrophic bacteria are of particular concern. They can proliferate at refrigeration temperatures and produce heat stable proteases that resist even intense heat treatment processes. These enzymes can impair milk coagulation and fermentation, reducing product quality and increasing risk for food waste.
What were the goals of you phd-work?
The goal of the research was to understand how interactions between bacteria and processing influence the final product.
The thesis investigated spoilage bacteria in the dairy value chain. It focused on their dynamics during milk processing and the effect of Pseudomonas on product quality.
What are your most important results?
I examined the dynamics of bacteria and spores during processing, showing how technological steps, such as separation, can redistribute microbial populations. Focusing on the bacterial genus Pseudomonas, I investigated strains with varying milk protein degradation capacities and protein expression, revealing their different behaviors during milk coagulation. Using a highly proteolytic strain, I analyzed its impact on sour cream production, demonstrating how spoilage reduces product quality and how specific processing steps can mitigate defects. I also found that starter culture metabolism is affected during the fermentation process.
What is the potential impact of your research:
The findings can help improve raw milk quality control, hygiene practices, and processing conditions in the dairy industry. Overall, this work contributes to reducing food waste, enhancing dairy product quality, and extending shelf life.
FAct box:
Veronica Moscone
- Has previously studied:Master’s degree in Food Science and Technology, Inter-University programme between Sapienza University of Rome and University of Tuscia, Italy
- Is from: Italy
- Has now completed her PhD at NMBUs Faculty for Chemistry, Biotechnology and Food Science
- The title of her thesis in English and Norwegian:
- Norsk: Forbetring av kvaliteten på meieriprodukt: Effektar av mikrobiell forringing og prosessering
- Engelsk: Improving dairy product quality: Effects of microbial spoilage and processing